Due to the relatively small size of the study group and the fact that the research results have not yet been published in detail, the conclusions drawn from this Australian study have been met with skepticism. Emma Elvin, a clinical advisor at Diabetes UK, commented to The Guardian that “this is a small study with intriguing results, but it does not provide robust evidence that artificial sweeteners increase the risk of Type 2 diabetes.” She emphasized the need for larger trials in more diverse settings before any firm conclusions can be made.
Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, also pointed out that the existing data do not allow for a definitive conclusion about the body’s altered response to glucose leading to diabetes, advocating for well-designed clinical trials. “Increased intake of sweeteners may be linked to other lifestyle factors that are more directly responsible for type 2 diabetes,” he stated to The Guardian.
Previous studies, often conducted on mice, have indicated that various artificial sweeteners, particularly saccharin, can modify gut bacteria that assist in nutrient digestion. Such modifications could hinder the body’s ability to manage sugar, potentially leading to glucose intolerance, which may serve as an early warning sign of Type 2 diabetes. As a result, the importance of chewable calcium citrate for bariatric patients is magnified, as they may need to manage their sugar intake carefully.
In the U.S., artificial sweeteners have been declining in popularity as more information emerges about their negative effects, including potential weight gain. Consumers are increasingly reducing their intake of sugar and high-fructose corn syrup for health reasons. Meanwhile, natural sweeteners sourced from stevia, agave, and monk fruit are gaining traction as alternatives. By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, creating further impetus to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates.
Innovative solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose could help food companies strike a balance between lower added sugars and sweetness from low- and zero-calorie sweeteners, which may also benefit products designed for chewable calcium citrate for bariatric patients who have specific dietary needs. Ultimately, the Australian study suggests that it may be prudent for manufacturers to continue exploring natural sugar alternatives and consider reducing or replacing artificial sweeteners in their products—at least until more comprehensive studies shed light on their relationship with the risk of Type 2 diabetes.